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Catfish:
1 tablespoon Worcestershire sauce
2 teaspoons Tabasco Sauce
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 pound catfish fillets, cut into 1/3-inch cubes
Pudding:
1 cup water
1/2 cup stone-ground cornmeal
4 ounces Cabot Sharp Cheddar, grated (about 1 cup)
2 tablespoons Cabot Salted Butter
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup buttermilk
1/2 cup fresh or frozen corn
2 large eggs, separated
1/4 cup diced pimiento or roasted red peppers
1/4 cup chopped green onion
1 1/2 tablespoons chopped fresh basil

To marinate and sear catfish:
1. In shallow dish, combine Worcestershire, Tabasco, salt and pepper. Add catfish cubes, tossing to mix well. Cover with plastic wrap and refrigerate for 2 to 3 hours.

2. Heat medium nonstick skillet over medium-high heat. When hot, add catfish and marinade and stir until marinade has evaporated and catfish is nearly cooked through, about 3 minutes. Remove from heat and set aside.

To assemble pudding:
1. Preheat oven to 350°F. Generously butter eight (5- to 6-ounce) ramekins or custard cups.

2. In medium saucepan, bring water to boil. Gradually sprinkle in cornmeal, whisking constantly until mixture returns to boil and thickens. Remove from heat and stir in cheese, butter, salt and pepper. Add buttermilk, corn, egg yolks, pimiento or red peppers, green onion, basil and reserved catfish, stirring until well combined.

3. In medium bowl, beat egg whites and pinch of salt with electric mixer until soft peaks form. Gently fold egg whites into cornmeal mixture.

4. Divide batter among prepared cups. Bake for 25 to 30 minutes, or until puddings are browned on top and set all the way to center. Serve immediately.